Having tried all three (no. 2 courtesy of a multi-talented friend), I wanted particularly to dwell a little on the third, apropos of a recent journey to The Oriole.

Baijiu and other Fantastic Beasts at The Oriole

A few Sundays ago, I returned from an expedition that took me across Africa, Europe, Asia and the Antipodes. A journey that began with a tube journey to Bank station, a brisk walk to Farringdon, ending with a tumble down the rabbit hole into the underbelly of Smithfield Meat Market. Fantastic beasts were sighted, exotic ingredients tasted, and colonial knick-knacks contemplated…in the Oriole’s sumptuous basement, the odyssey began.

Joined by a group of dauntless bucaneers, swashbucklers and gastronomes, we got to know one of China’s best kept secrets/ most fantastic beasts: Baijiu.

We talked it about it a little last year. To refresh our memories, doubtless hazy after the endless Christmas turkey and mulled wine, Baijiu is the “spirit of China” – literally and metaphorically. Distilled from sorghum and other grains, it weighs in at a punchy 40-60% ABV smelling of concentrated peardrops.

So now you know the nature of the beast.

In particular, The Oriole were showcasing Yang He Baijiu that evening:

Tian zhi lan Baijiu: “Sky Blue”, in a stylish and curvaceous bottle.

Yanghe’s UK brand ambassador provided an intro to the drink’s history, followed by cocktail expert Paul Mathew‘s tips on using Baijiu in cocktails (I hear a book on this subject is in the pipeline. You heard it here first). As co-owner of The Hide Barin Bermondsey, The Arbitrager and also Demon and Wise & Partnersin the City, Paul is if anything overqualified to talk about this subject. His personal brush in with Baijiu happened during his four years in China as a diplomatic spouse, where he consulted with Diageo on its baijiu brand, Shuijingfang.

Paul, with customary Baijiu in hand

As Paul talked, we were served round after round of Oriole classics as well as its Baijiu creations.

All washed down with a glass of pure Baijiu for good measure.

(Actually, Yanghe is the easiest Baijiu I’ve tried, not a shred of resemblance to aviation fuel).

Apparently the stereotype about Northeners is true, since after all this I was still lucid enough to take notes on what to pair with Baijiu in cocktails:

Flavours that work with Baijiu

Stone fruit

Tropical fruit

Chilli

Szechuan Pepper (Szechuan being the cradle of Baijiu production)

Sour flavours such as vinegars and shrubs

Drinks

Food and cocktails flowed with all the force of the Nile in Monsoon season, served in some remarkable receptacles that made it feel like we were partaking in a ceremony of sacrifice.